Homemade flour-and-water noodles

Ingredients

• 300 g flour, plus a little more for rolling out
• About 150 ml water
• 40 g vegan butter
• 40 g grated vegan parmesan (optional)
• 150 ml plant-based cooking cream
• Salt to taste
• Black pepper to taste

Missing an ingredient?

• What to use instead of all-purpose flour
• What to use instead of vegan butter
• What to use instead of black pepper

Instructions

1. Mix the flour with a pinch of salt and just enough water to make a dough you can roll out. Knead it well, wrap it and let it rest for half an hour.
2. Roll it out very thin on the floured counter and cut it into 1 cm strips, about half a finger wide.
3. Cook them for a few minutes in boiling salted water, transfer them to cold water and drain.
4. Preheat the oven to 200°C (400°F). Grease the bottom of a baking dish with some of the vegan butter and sprinkle with vegan parmesan. Add a layer of noodles, season with salt and pepper and repeat the layers of vegan butter, vegan parmesan and noodles until they're used up.
5. Pour the plant-based cream over the top, finish with vegan parmesan and bake until golden, about 15 minutes.

Nutrition facts

Approximate, per serving (about 144 g). Calculated with data from USDA FoodData Central.